Cookie people are my kind of people. Chances are, if you landed on this page, you take your cookie craftsmanship very seriously. Well, my friend, THIS is the list for YOU! These are kitchen-tested, well-explained recipes that you can totally pull off for that upcoming bake sale, holiday party, or cookie exchange.
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Perhaps you're in the mood for an irresistibly chewy chocolate chip cookie. Or maybe you'd really like to steal the crowd with indulgent mint chocolate brownie cookies. (Hungry yet?) Wherever your cookie quest takes you today, one of the recipes below is sure to satisfy.
Five simple dinners. One grocery list.
No recipe hunting, no messy shopping notes, no complicated chef projects. Just family dinners that fit real weeks.
1. Irresistible Chewy Chocolate Chip Bliss
Who can say no to ooey-gooey chocolate chip cookie bliss? These divine chocolate chip cookies have crispy edges, and they stay soft for days. Brown sugar gives them more moisture and a slight molasses flavor. If you’re anything like me, you want to enjoy a supremely soft and chewy delight. And for that, all you need to do is add more brown sugar than white.
The higher butter content and underbaking create that contrasting crispy edge and the gooey center of a bakery-style cookie. Be careful not to overbake. They may look underdone when they come out, but that’s perfectly normal.
Here's a fun science fact: they likely stay soft due to brown sugar's hygroscopic nature, which is its ability to attract moisture from the air.
Ingredients
Method
- Heat oven to 350°F; line sheets with parchment.
- Cream softened butter and both sugars in large bowl 3-4 minutes until light and fluffy.
- Beat in eggs individually, then vanilla thoroughly.
- Separately whisk flour, baking soda, and salt.
- Gradually mix dry into wet just until combined; do not overmix.
- Fold in chips with wooden spoon or spatula.
- Drop rounded tablespoons about 2 inches apart on sheets.
- Bake 10-12 minutes until edges golden and centers slightly underdone.
- Cool on sheet 5 minutes; transfer to rack to cool completely.
2. Crowd-Pleasing Oatmeal Raisin Favorites
Oatmeal cookies may be the underdog of the cookie world, but with these crowd-pleasing oatmeal raisin favorites, I managed to convert even my most skeptical aunt. They taste like pure nostalgia and somehow taste even more pleasantly wholesome than your typical cookie.
Use rolled oats to make sure you're biting into a chewy delight. This is why they stay fresh for 4 to 5 days.
A little bit of cinnamon adds a certain depth to these cookies that's hard to explain. You'll just have to trust me on this one! Some recipes also use nutmeg or cloves for depth.
For best results, soak the raisins in warm water for 10 minutes before baking to make them plump and moist.
These cookies are a great pick for a cookie exchange. Organized moms with little time to spare will appreciate the longer shelf life, which makes them practical to bake one to two days ahead of time without quality loss.
Ingredients
Method
- Heat oven to 350°F; line two sheets with parchment.
- Beat butter and both sugars in large bowl 2-3 minutes until creamy and smooth.
- Beat in eggs and vanilla thoroughly.
- Separately whisk flour, baking soda, cinnamon, and salt.
- Gradually stir dry into wet just until combined.
- Fold in oats and raisins evenly.
- Drop heaping tablespoons about 2 inches apart on sheets.
- Bake 11-13 minutes until edges lightly golden and centers slightly soft.
- Cool on sheet 5 minutes; transfer to rack to cool completely. Store airtight up to a week.
3. Creamy Peanut Butter Heaven Bites
Nothing sends me straight to my happy place like biting into a creamy peanut butter cookie. These creamy peanut butter heaven bites are a peanut butter-packed cookie that cookie lovers will go nuts for. The simple ingredient list includes peanut butter, sugar, and egg; And the best part is you don't need any flour! That's right, these are naturally gluten-free. This one-bowl recipe means faster prep and less cleanup.
The standard ratio is simple: 1 cup peanut butter, 1 cup sugar, and 1 egg. Be careful not to overbake.
Just a heads up, watch for cross-contamination in the peanut butter. Make sure the brand of peanut butter is certified gluten-free, which is important for celiacs.
Ingredients
Method
- Heat oven to 350°F; line sheets with parchment or silicone mats.
- Mix peanut butter and sugar thoroughly in large bowl until creamy.
- Beat in egg and vanilla until smooth.
- Stir in baking soda and salt evenly.
- Roll into 1-inch balls; optionally coat with extra sugar.
- Place about 2 inches apart on sheets.
- Fork-press crisscross pattern, flattening to about 1/2 inch thick.
- Bake 8-10 minutes until edges set and lightly golden; do not overbake, as cookies firm on cooling.
- Cool on sheet 5 minutes; transfer to rack. Store airtight; best within 3-4 days.
4. Festive Sugar Cookie Sparkle Magic
Is it really a holiday party without the festive sparkly sugar cookies? These super soft sugar cookies will be a hit at your next holiday hootenanny! If you're preparing for a cookie exchange, presentation matters as much as taste, and these glistening sugar cookies will really stand out. The key phrase here is "like buttah!" (also known as "butter," which you need to add as much as possible for that delicious texture).
Make sure to chill the dough before baking, so it keeps its shape. No need to roll or cut these, but you could do Christmas cut-outs with heavily chilled dough.
Ingredients
Method
- Heat oven to 375°F; line sheets with parchment.
- Cream butter and sugar in large bowl about 3 minutes until light and fluffy.
- Beat in eggs individually, then vanilla and almond extracts.
- Separately whisk flour, baking powder, and salt.
- Gradually mix dry into wet just until combined.
- Roll into 1-inch balls; fully coat with colored sanding sugar.
- Place 2 inches apart on sheets; flatten slightly with glass bottom.
- Bake 8-10 minutes until edges just set and centers soft.
- Cool on sheet 5 minutes; transfer to rack.
5. Spicy Gingerbread Holiday Warmth Hugs
Gingerbread cookies remind me of decorating gingerbread houses as a kid. The spicing and molasses go together beautifully and are great for dipping in hot cocoa. You could use blackstrap or regular molasses, but be mindful that blackstrap is more bitter and intense and packed with iron, calcium, magnesium, and potassium. Regular molasses is milder and still contains those minerals, but in smaller amounts.
Gingerbread slices include ginger, cinnamon, cloves, and nutmeg. Be careful not to overdo the spices, especially cloves, since they can get overpowering. If you want clean-cut shapes that look as good as they taste, don't skip the dough-chilling part.
If you have the time and the inclination, you can individually wrap the cookies and offer them as gifts throughout the season.
Ingredients
Method
- Heat oven to 350°F; line sheets with parchment.
- Beat butter and brown sugar about 2 minutes until fluffy.
- Beat in molasses and egg until smooth.
- Separately whisk flour, ginger, cinnamon, baking soda, cloves, nutmeg, and salt.
- Gradually mix dry into wet to form soft dough.
- Chill 15 minutes if too sticky to handle.
- Roll into 1½-inch balls; coat with granulated sugar.
- Place 2 inches apart on sheets.
- Bake 10-12 minutes until puffed and crackled with soft centers.
- Cool on sheet 5 minutes; transfer to rack to cool completely.
6. Rich Mint Chocolate Brownie Indulgence
These rich mint chocolate brownie cookies are pure indulgence. You get the fudgy brownie cookie consistency from melted chocolate, butter, and minimal flour. Mint and chocolate are a classic pairing that really evokes the holiday spirit. You only need about 1/4 teaspoon of mint extract; a little goes a long way.
The high cocoa fat content from butter and chocolate makes the shiny, cracked top, adding a perfect finish to this delectable treat.
Ingredients
Method
- Heat oven to 350°F; line sheets with parchment.
- Microwave semisweet chips and butter in 30-second intervals, stirring smooth; cool slightly.
- Whisk sugar into chocolate.
- Whisk in eggs individually, mixing well after each; add vanilla and peppermint.
- Separately whisk flour, cocoa, baking powder, and salt.
- Fold dry into chocolate just until combined.
- Fold in Andes chips and dark chocolate chips.
- Drop rounded tablespoons dough 2 inches apart on sheets.
- Bake 9-11 minutes until tops crackly and edges set with slightly soft centers.
- Cool on sheet 10 minutes to firm; transfer to rack.
7. Zesty Lemon Shortbread Fresh Burst
These cookies are a crowd-pleasing buttery shortbread topped with a citrus glaze. They're cute, zesty, and are sure to be a hit at your holiday event. They travel well and hold up at room temperature, making them a great option B for a cookie exchange. The sugar-to-butter-to-flour ratio is as easy as 1 2 3! (Literally, it's 1:2:3.) Lemon zest is best because it carries the essential oil of the lemon and gives you that exciting citrus flavor without adding moisture.
Be careful not to overwork the dough, since this causes gluten to develop and makes the cookie tough. Just make sure you keep an eye on the glaze balance. Too much juice, and the glaze will be runny. Too much powdered sugar, and it turns stiff and opaque. For best results, aim for a 4:1 powdered sugar-to-juice ratio by weight.
Ingredients
Method
- Heat oven to 350°F; line sheets with parchment.
- Cream butter and ½ cup powdered sugar in large bowl about 3 minutes until light and fluffy.
- Mix in zest and 2 tablespoons lemon juice thoroughly.
- Mix in flour and salt on low just until dough forms; do not overmix.
- Roll into 1-inch balls; place 2 inches apart on sheets and slightly flatten with glass bottom.
- Bake 10-12 minutes until edges start turning golden. Cool on sheet 5 minutes; transfer to rack.
- Meanwhile, whisk 1½ cups powdered sugar and 3 tablespoons lemon juice smooth.
- Drizzle over cooled cookies; set 30 minutes before serving or packing.
8. Tropical Almond Joy Macaroon Escape
Dipped in chocolate and topped with an almond, these tropical almond joy macarons are pretty much as irresistible as they come. The coconut, almond, and chocolate combo is a true ode to joy in honor of the OG candy bar.
The classic macaroon binder is sweetened condensed milk and coconut, which greatly affect the chewiness and structure. Toasting the coconut deepens the flavor and gives you that crispy exterior you want to see. Tempering the chocolate for dipping really adds a glossy, presentable finish. Finally, the whole almond on top adds textural contrast and visually ties the whole package together.
Pro tip: Blanched almonds stay pale and give a clean-looking appearance.
Ingredients
Method
- Heat oven to 325°F; line two sheets with parchment.
- Mix coconut, condensed milk, vanilla, and almond extract in large bowl.
- Separately beat egg whites and salt to stiff peaks.
- Gently fold whites into coconut just until combined.
- Scoop rounded tablespoons onto sheets, 2 inches apart.
- Bake 18-20 minutes until edges golden; cool completely on sheets.
- Microwave chocolate in 30-second intervals, stirring between, until smooth.
- Dip cooled macaroon bottoms in chocolate; set on parchment. Top each with one almond; drizzle remaining chocolate.
- Refrigerate 15 minutes to set before serving.
9. Velvety Red Velvet Swirl Delight
Red velvet and cream frosting swirl come together in this decadent ménage à deux. This cookie gets its signature flavor from mild cocoa, vanilla, and a slight tang from the buttermilk/vinegar. The "velvety" texture comes from the reaction between the acidic ingredients and the cocoa, which softens the crumb.
Just like the cake, this cookie is topped with cream cheese frosting. The frosting can be squeezed out of a frosting pouch for flawless presentation, but will need to be chilled first. Traditional recipes use red food coloring, but you could swap in beet powder if you need to be mindful of food dye aversions.
Ingredients
Method
- Heat oven to 375°F; line sheets with parchment.
- Cream butter and sugar about 3 minutes until fluffy; add eggs individually, then coloring and vanilla.
- Separately whisk flour, cocoa, baking soda, and salt.
- Gradually mix dry into wet just until combined.
- Beat cream cheese and powdered sugar smooth in small bowl; transfer to piping bag or zip-top bag with snipped corner.
- Drop rounded tablespoons dough 2 inches apart on sheets.
- Pipe little cream cheese mixture on each; toothpick-swirl into red dough to marble.
- Bake 9-11 minutes until edges set and centers slightly underdone.
- Cool on sheet 5 minutes; transfer to rack to cool completely.
10. Cinnamon Snickerdoodle Soft Sugar Kisses
These cinnamon snickerdoodle cookies topped with a Hershey's kiss are my go-to melt-in-your-mouth favorite. Cinnamon sugar gives the cookies that signature crinkled top. Cream of tartar does double duty here: it adds tang and reacts with the baking soda to give that pillowy-soft chew. Don't overbake!
Go with a classic Hershey's kiss. If you want to experiment, you can try to change up the flavor profile with peppermint, dark chocolate, or almond. Press the kiss into the cookie after baking, while warm, not hot. If the cookie is too hot, the kiss will melt, but if the cookie has fully cooled, the chocolate won't adhere. The visual appeal of the chocolate kiss center really makes these cookies stand out. And in my experience, these never last long at a cookie exchange.
Ingredients
Method
- Heat oven to 350°F; line sheets with parchment.
- Cream butter and 1 cup sugar in large bowl about 3 minutes until light and fluffy. Beat in eggs individually, then vanilla.
- Separately whisk flour, cream of tartar, baking soda, and salt.
- Gradually mix dry into butter just until combined.
- Mix remaining ½ cup sugar and cinnamon in small bowl.
- Roll into 1-inch balls; generously coat with cinnamon sugar.
- Place 2 inches apart; bake 9-10 minutes until edges set and centers slightly soft.
- Immediately press kiss into each warm center; cool on sheet 5 minutes, then transfer to rack.
11. Decadent Double Chocolate Fudge Explosion
Chocolate on chocolate turns some people away. I get it, it's a rich and intense flavor. But the rest of us, we ain't scared! I say, bring it on! Double chocolate fudge explosion? Now, that's MY kind of cookie! The two layers of chocolate consist of cocoa powder for depth, and chocolate chips for melt and texture.
The fudgy texture comes from a higher fat-to-flour ratio and slightly higher underbaking. That crackly-sugary top comes from dissolved sugar rising to the surface as the cookies spread, which indicates an ideal sugar ratio and baking temperature. Consider whether you want to use Dutch-processed or natural cocoa. Dutch-processed cocoa makes a darker cookie with a smoother flavor, while natural is more acidic and can affect the rise.
Ingredients
Method
- Microwave butter and 8 ounces chocolate in microwave-safe bowl, stirring every 30 seconds until smooth. Cool 10 minutes.
- Beat sugar, eggs, and vanilla in large bowl 2-3 minutes until thick and pale.
- Mix cooled chocolate into eggs thoroughly.
- Separately whisk flour, cocoa, baking powder, and salt.
- Fold dry into chocolate just until combined; add remaining 4 ounces chocolate.
- Cover; refrigerate at least 1 hour or up to overnight until firm enough to handle.
- Heat oven to 350°F; line sheets with parchment. Put powdered sugar in shallow bowl.
- Roll chilled dough into 1½-inch balls; generously coat with powdered sugar.
- Place 2 inches apart; bake 11-12 minutes until edges set and centers slightly underbaked. Cool on sheet 5 minutes; transfer to rack.
12. Tangy White Chocolate Cranberry Crunch
This cookie brings a white-chocolatey crunch to your cookie soirée and delivers gourmet flavor with low-key prep. The tartness of the dried cranberries cuts through the sweetness of the white chocolate, and unsweetened cranberries create even more contrast.
Orange zest is the pro baker ingredient here. Zest carries the volatile oils and deepens the flavor without adding moisture that could throw off the dough's texture. In fact, the gourmet perception often comes from citrus notes, which our handy dandy zest delivers in spades. White chocolate's high cocoa butter content means it melts fast and burns easily, so be careful not to overbake these. It's perfectly normal for them to look underdone when you pull them out of the oven.
Ingredients
Method
- Heat oven to 350°F; line sheets with parchment.
- Cream butter and both sugars in large bowl about 3 minutes until light and fluffy.
- Beat in eggs individually, then vanilla and orange zest thoroughly.
- Separately whisk flour, baking soda, and salt.
- Gradually mix dry into butter just until combined.
- Fold in white chocolate, cranberries, and optional nuts evenly.
- Drop rounded tablespoons 2 inches apart on sheets.
- Bake 12-14 minutes until edges lightly golden and centers slightly soft.
- Cool on sheet 5 minutes; transfer to rack to cool completely. Store airtight up to 5 days.
13. 5 Ingredient Italian Coffee Cookies
These Italian Coffee Cookies are made with just 5 simple ingredients and create the softest cookie, perfect for coffee or tea! Inspired by Biscotti Regina, these cookies are soft and lightly sweetened, which makes them perfect in the early morning or at night.
Courtesy of Catherine Pappas and Living the Gourmet
Get the full recipe at Living the Gourmet.
14. Exotic Coconut Lime Paradise Twists
Into the taste of piña coladas without getting caught in the rain. The coconut-and-lime Caribbean vibe will make you forget that it's cold outside.
Consider whether you want to use toasted or raw coconut: toasted adds depth and nuttiness, whereas raw stays chewy and sweet. Add a splash of rum extract to deepen the flavors.
Pro tip: alcohol in frosting slows drying. The high sugar and fat content will likely cause the dough to spread; That's why I always chill my dough before throwing these in the oven.
Ingredients
Method
- Heat oven to 350°F; line sheets with parchment.
- Whisk flour, baking powder, and salt in medium bowl; set aside.
- Beat butter and sugar in large bowl 3-4 minutes until fluffy.
- Beat in eggs individually, mixing well after each; add lime zest, juice, and coconut extract.
- Gradually mix in flour just until combined; fold in shredded coconut.
- Roll into 1-inch balls; place 2 inches apart on sheets.
- Bake 12-14 minutes until edges lightly golden. Cool on sheet 5 minutes; transfer to rack.
- Whisk powdered sugar and lime juice into smooth, pourable glaze.
- Drizzle over cooled cookies; immediately add toasted coconut.
- Set glaze 15 minutes before serving or packing.
15. Cozy Pumpkin Spice Fall Comfort
Pumpkin spice: you won't find a cozier cookie. I rarely wait for my calendar to say it's September before baking a batch. Pumpkin spice consists of cinnamon, nutmeg, ginger, cloves, and allspice, so be mindful of the spice ratio, and you probably shouldn't overdo the cloves.
Make sure to use canned pumpkin. Pie filling is pre-sweetened, which you don't want for an already sweet cookie, and it adds excess moisture. Chill the cream cheese frosting before piping so it doesn't slide off the cookie.
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Pro tip: underbaking slightly keeps them soft longer.
With a typical batch of 24-36 cookies, this is a great choice for a cookie exchange.
Ingredients
Method
- Heat oven to 350°F; line sheets with parchment.
- Whisk flour, pumpkin pie spice, baking powder, baking soda, cinnamon, and salt in medium bowl.
- Cream butter and sugar in large bowl 2-3 minutes until light and fluffy.
- Beat in pumpkin, egg, and vanilla thoroughly.
- Gradually mix dry into wet on low just until combined.
- Drop rounded tablespoons 2 inches apart on sheets.
- Bake 13-15 minutes until cookies spring back lightly; cool completely on rack.
- For frosting, beat cream cheese and butter smooth; gradually beat in powdered sugar and vanilla until creamy.
- Spread or pipe onto cooled cookies; lightly dust with cinnamon.
- Set frosting 10 minutes before serving or storing airtight.
16. Chocolate Chip Pretzel Cookies
A soft, rich cookie base speckled with chunks of dark chocolate and bits of pretzels- sweet and salty lovers rejoice! These chocolate chip pretzel cookies are best served warm with a cup of tea.
Courtesy of Catherine Pappas and Living the Gourmet
Get the full recipe at Living the Gourmet.
17. Calm Matcha Green Tea Serenity
Ingredients
Method
- Heat oven to 350°F; line sheets with parchment.
- Beat softened butter and powdered sugar in large bowl 2-3 minutes until smooth and creamy.
- Mix in yolk and vanilla thoroughly.
- Separately sift flour, matcha, and salt to remove lumps.
- Gradually mix dry into wet on low to form dough.
- Gently fold in white chocolate chips.
- Roll into 1-inch balls; place about 2 inches apart on sheets.
- Bake 9-11 minutes until bottoms start turning golden; tops remain pale green.
- Cool on sheet 5 minutes; transfer to rack.
- Once completely cool, lightly dust with powdered sugar.
Find your zen with this matcha green tea cookie. Matcha is powdered whole-leaf green tea, which means it has higher nutrient and caffeine content than green tea.
18. Creamy Blueberry Cheesecake Cookie Joy
Ingredients
Method
- Heat oven to 350°F; line sheets with parchment.
- Beat softened butter, cream cheese, and sugar in large bowl 3-4 minutes until light and fluffy.
- Mix in egg, vanilla, and lemon zest thoroughly.
- Separately whisk flour, baking powder, and salt.
- Gradually mix dry into wet just until combined.
- Fold in graham crumbs and white chocolate chips.
- Flatten about 1 1/2 tablespoons dough in palm; center 1/2 teaspoon jam. Top with another tablespoon dough; seal completely.
- Roll smooth; place 2 inches apart on sheets.
- Bake 12-14 minutes until edges set and centers soft; do not overbake.
- Cool on sheet 10 minutes; transfer to rack. Very soft cookies firm as they cool.
Made with cream cheese, blueberry jam or preserves, and graham cracker crumbs, this cookie really does have a cheesecake vibe. Use room temperature cream cheese to prevent clumping in the dough.
The lemon zest cuts through the sweetness of the white chocolate chips and blueberry preserves. Be careful not to overbake these. Pull them out of the oven when they look slightly underdone.
19. Nutty Nutella Hazelnut Stuffed Surprise
Few things rival the richness and pure joy of Nutella. To kick off, here's a fun fact: chocolate and hazelnuts are a centuries-old Italian pairing, and Nutella itself emerged after WWII as a cocoa extender.
Freeze the Nutella dollops before stuffing to keep them intact during baking. That melty center comes from thermal lag, where the exterior bakes before the heat fully reaches the center. For more hazelnut flavor and less sweetness, you could try making your own Nutella.
20. Playful M&M Rainbow Fun Explosion
M&M cookies are a delightfully simple yet scrumptious treat with a fun splash of color that kids will love to help make and eat! The "rainbow" effect comes from using full-size plain M&Ms in multiple colors. Mini M&Ms will give a more even distribution. I love using brown sugar in my baking for that soft and chewy texture you get at the end. (Just be careful not to leave it for too long in the oven).
It's better to mix the M&Ms into the dough because pressing them in causes them to burn or fall off. And the best part is that you don't need any sharp tools, so you turn the entire cooking process into a fun activity with your kids.
Ingredients
Method
- Heat oven to 350°F; line sheets with parchment or silicone mats.
- Beat butter and both sugars in large bowl 2-3 minutes until creamy and fluffy.
- Add eggs and vanilla, beating thoroughly after each addition.
- Separately whisk flour, baking soda, and salt; gradually mix into wet just until combined.
- Gently fold in 1 cup M&Ms and all chocolate chips; reserve remaining 1/2 cup M&Ms.
- Drop rounded tablespoons 2 inches apart; press 2-3 reserved M&Ms on each.
- Bake 9-11 minutes until edges lightly golden and centers soft. Do not overbake; cookies keep cooking on pan.
- Cool on sheet 5 minutes; transfer to rack to cool completely.
21. Pecan Snowball Cookies
Today's recipe features a lightly sweet, delicate pecan cookie rolled in confectioner's sugar.
Courtesy of Catherine Pappas and Living the Gourmet
Get the full recipe at Living the Gourmet.
22. Tangy Key Lime Pie Zest
This sweet-and-zesty cookie is a tasty reprieve from all the heavy holiday foods. They'll also be a hit at your cookie exchange. Key limes are smaller and more aromatic than regular limes, but you can use lime juice instead.
Sweetened condensed milk is a classic key lime pie ingredient, and it gives you that balance of chewiness and tang. Crushed graham crackers get mixed in for texture or used as a base layer, just like a key lime pie. Lime zest carries the lime's essential oils without adding excess moisture, as juice would.
Preserve the fresh citrus notes by pulling these cookies from the oven when they are slightly underbaked.
Ingredients
Method
- Heat oven to 350°F; line sheets with parchment.
- Cream softened butter and sugar in large bowl about 3 minutes until light and fluffy.
- Beat in eggs individually; add lime juice, zest, and vanilla.
- Separately whisk flour, graham crumbs, baking soda, and salt.
- Gradually mix dry into wet just until combined.
- Drop rounded tablespoons 2 inches apart on sheets.
- Bake 10-12 minutes until edges lightly golden; cool on sheet 5 minutes, then transfer to rack.
- Whisk powdered sugar and lime juice smooth; drizzle over cooled cookies and set 15 minutes before serving.
23. Brown Butter S'mores Chocolate Chip Cookies
Soft, chewy, sweet, and gooey- these S'mores inspired Chocolate Chip Cookies are pretty damn irresistible and for good reason. They boast of nutty browned butter, marshmallows, bits of graham crackers, and lots of dark chocolate sprinkled throughout.
Courtesy of Catherine Pappas and Living the Gourmet
Get the full recipe at Living the Gourmet.
24. Peanut Butter M&M's Cookies
Crispy Peanut Butter cookies are speckled with milk chocolate covered M&M's Peanut for a sweet and nutty melt-in-your-mouth treat!
Courtesy of Catherine Pappas and Living the Gourmet
Get the full recipe at Living the Gourmet.
25. Gingersnap Cookie Recipe
In the whirlwind of the holiday season, homemade gingersnap cookies are a comforting constant. They are a classic holiday cookie like few others.
Courtesy of Catherine Pappas and Living the Gourmet
Get the full recipe at Living the Gourmet.
26. Elegant Lavender Honey Shortbread Whisper
Ingredients
Method
- Heat oven to 325°F; line sheet with parchment.
- Beat softened butter and powdered sugar in large bowl about 2 minutes until creamy and smooth.
- Mix in honey and vanilla thoroughly.
- Separately whisk flour, cornstarch, ground lavender, and salt.
- Gradually mix dry into butter to form soft dough.
- Roll on lightly floured surface about ¼ inch thick.
- Cut desired shapes; place 1 inch apart on sheet.
- Mix granulated sugar with remaining lavender; lightly sprinkle each cookie.
- Bake 16-18 minutes until edges barely golden.
- Cool on sheet 5 minutes; transfer to rack to cool completely.
Take your cookies up a notch with this elegant take on a shortbread cookie. Consisting of a classic Scottish base of butter, flour, and sugar, these cookies are gently infused with lavender and honey, giving them a unique sweet and floral flavor profile. Use culinary lavender only. If it's non-food-grade, it can be bitter or treated with pesticides.
You only need about 1 tsp per cup of flour, since too much lavender produces a "soapy" taste. For a more pronounced honey flavor, you could swap 25% of the sugar for honey, but you may need to reduce the liquids elsewhere, since honey adds moisture.
27. Boozy Bourbon Pecan Sandie Warmth
Ingredients
Method
- Toast pecans in dry skillet over medium 3-4 minutes until fragrant; cool and finely chop.
- Beat softened butter and ½ cup powdered sugar in large bowl about 3 minutes until light and fluffy.
- Mix in bourbon and vanilla thoroughly.
- Separately whisk flour, salt, and cinnamon.
- Gradually beat flour into butter on low just until combined.
- Fold in pecans and brown sugar evenly.
- Cover; refrigerate 30 minutes for easier handling.
- Heat oven to 350°F; line sheets with parchment.
- Roll into 1-inch balls; place 2 inches apart on sheets.
- Bake 13-15 minutes until bottoms lightly golden and tops pale.
- Cool on sheet 5 minutes; roll warm cookies in powdered sugar.
- Once completely cool, roll in powdered sugar again.
These boozy bourbon pecan sandies will make you want to snuggle up next to your sweetheart by the fire and share a cup of holiday cheer. This classic shortbread style features the Southern American bourbon-pecan combo, adding warmth and delicious caramel notes.
For maximum flavor, toast the pecans before adding to the dough for more depth. Be careful not to use too much bourbon, as it can make the dough harsh (and too wet. But just the right amount makes the cookies nice and tender. Cheers!
28. Jammy Raspberry Thumbprint Jewel Gems
Inspired by Swedish "hallongrotta" (raspberry cave), these jam-filled cookies will disappear quickly at a cookie exchange. These thumbprint cookies feature a shortbread-style dough with a jam-filled indentation (make sure you add it after baking). Raspberry jam is traditional, but any preserve will work.
Be careful not to overfill the thumbprints, or the jam can overflow and bubble over. About 1/4 tsp is all you need. Roll the dough in coarse or sanding sugar before baking, so your cookies come out of the oven with that sparkly effect.
These cookies will hold for 3-5 days in the fridge in an airtight container. If you're making the dough ahead of time, freeze the dough balls before baking.
Ingredients
Method
- Heat oven to 350°F; line two sheets with parchment.
- Cream butter and sugar in large bowl about 3 minutes until light and fluffy; beat in yolks, vanilla, and almond extract thoroughly.
- Mix in flour and salt just until combined; do not overmix.
- Roll into 1-inch balls; generously coat with sparkling sugar and place about 2 inches apart.
- Make deep center indent with thumb or back of 1/2 teaspoon measure; gently smooth cracked edges.
- Fill each with about 1/2 teaspoon raspberry jam.
- Bake 12-14 minutes until edges start turning golden and centers slightly underdone; they firm on cooling.
- Cool on sheet 5 minutes; transfer to rack to cool completely.
29. Cranberry Orange Shortbread
These cranberry orange shortbread cookies are light, buttery, and packed with orange zest and chopped craisins! Not only are they delicious, but they look beautiful as well!
Recipe and photo: Angela Latimer, Bake It With Love (bakeitwithlove.com)
Get the full recipe at Bake It With Love.
30. Hearty Ultimate Monster Cookie Medley
Peanut butter, chocolate chips, and M&Ms? Now, THAT'S a cookie I can get behind! These are naturally gluten-free, and the oats and peanut butter make them, dare I say, healthy?
Monster cookies were a staple in my household growing up. They're a classic American cookie that uses oats and peanut butter as the binding agent, rather than flour.
Fun fact: it's not definitively known where the monster cookie gets its name from, but one theory says it's because this cookie is the "monster mashup" of anything that you could conceivably put into a cookie. Think of it as the casserole of cookies.
Peanut butter does the heavy lifting to give this cookie structure. Commercial peanut butter is best because it doesn't contain the oils that make it spread. M&Ms add color and contrast, and they withstand baking, since chocolate chips melt. The giant and chewy factor, a real selling point of these cookies, comes from the oat-to-fat ratio and slightly underbaking them.
A word of caution to gluten-conscious bakers: no flour does not guarantee gluten-free, as these ingredients may be cross-contaminated. Check the brands to ensure they are certified gluten-free.
Ingredients
Method
- Heat oven to 350°F; line sheets with parchment to prevent sticking.
- Beat peanut butter, both sugars, and butter in very large bowl about 2 minutes until creamy and combined.
- Beat in eggs individually, mixing well after each; add vanilla.
- Separately stir oats, baking soda, and salt; mix thoroughly into peanut butter mixture.
- Fold in chips and M&Ms, reserving handful of each for tops.
- Use 2-tablespoon scoop or roll golf-ball-size portions; place 3 inches apart to allow spreading.
- Gently press reserved chips and M&Ms into tops.
- Bake 13-15 minutes until edges golden and centers slightly underdone; they keep cooking on pan.
- Cool on sheet 5 minutes; transfer to rack. Best slightly warm with melty chocolate.
